Rhubarb Crisp

• 3/4 cup sugar
• 3 tablespoons cornstarch
• 3 cups sliced fresh rhubarb or frozen rhubarb, thawed
• 2 cups sliced peeled apples or sliced strawberries
• 1 cup quick-cooking or old-fashioned oats
• 1/2 cup packed brown sugar
• 1/2 cup butter, melted
• 1/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• Vanilla ice cream, optional

1. In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet.
2. In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350u0b0 until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.

sugar, cornstarch, fresh rhubarb, apples, oats, brown sugar, butter, flour, ground cinnamon, vanilla ice cream

Taken from www.tasteofhome.com/recipes/rhubarb-crisp/ (may not work)